Bigus (bigos) made from fresh cabbage. Recipe with meat, potatoes, rice, pearl barley

Bigus (stewed cabbage) with rice and sausage: composition, calorie content and nutritional value per 100 g

To prepare bigus, take the following products.

Shred the cabbage. You can do it in cubes, you can do it in thin strips - whatever you like. This will not affect the quality of the dish. Sprinkle with a pinch of salt and squeeze lightly.

We clean the vegetables. Cut the onion and pepper into cubes, grate the carrots on a coarse grater, finely chop the celery, and chop the garlic finely.

Cut the sausage into cubes or strips (“Milk”, “Doctor’s” whichever you like)

Place a frying pan with high sides on the stove over medium heat, add vegetable oil and fry the onions, carrots and garlic. Not long, about 5-7 minutes.

Then add the sausage to the vegetables and fry for another 5 minutes.

Now add cabbage and about a glass of water, chopped tomato and 2 tablespoons of tomato paste, sugar and spices. Simmer on low heat for 5 minutes.

We wash the rice and add it to the vegetables. Salt and mix. Add water so that it completely covers the contents of the pan. Cover with a lid and simmer under low heat until the rice is cooked. Approximately 20-30 minutes. If necessary, add water. Our dish is ready! Bon appetit!

Bigus or bigos is a traditional dish of Polish cuisine. There is even a chapter dedicated to Bigos in a poem by the Polish poet Adam Mickiewicz. If we look into the Polish dictionary, we learn that “bigus” means a dish of different types of chopped meat and cabbage. There are a great many options for preparing this dish, since bigus is prepared in Poland, Lithuania, the Czech Republic, and Belarus. But the classic recipe is Old Polish bigus; this version uses 7 different types of meat. Because Not everyone can afford this recipe; I suggest preparing a lighter version of this Polish dish. To make the bigus more filling, I add rice, although this step can be skipped.

Recipe “A la “Bigos” with rice and minced meat”:

Our range of products.
Boil the rice until half cooked.

Chop the cabbage and grate the carrots.

Cut the onion into small cubes. Fry in hot oil.

Add the minced meat and mix well with the onion so that there are no large lumps.

Add carrots (the meat in the photo turned out lilac for some reason))).

Then add the tomato. Simmer it with the meat a little so that the damp taste goes away (this happens in tomatoes) and add water to make a thick sauce.

Add salt to the sauce, add spices and simmer for 5 minutes.

Place the cabbage in the pan, add rice and our sauce. Mix well, add a little more salt, add spices if required. Place over low heat and simmer, covered, for 15 minutes. Stir occasionally to prevent it from sticking to the bottom. If necessary, add a little more water.

While the dish is stewing, chop the bell pepper. Cut as you like.

Add bell pepper and simmer for another 10 minutes. When serving, sprinkle with chopped herbs.

As my mother says: “Good food provokes you to drink,” so today we have “Limoncella” infused in oak barrels, a gift from the boss to my husband, to accompany this “Bigos”. I wish you a bon appetit too!!!

How will it look like?
A la “Bigos” with rice and minced meat

Our family loves this “Bigos”, I didn’t find such an option on the website, so I hasten to share, in case someone needs it!

Category: Hot dishes › Minced meat dishes › Hot minced poultry dishes

Ingredients for “A la Bigos with rice and minced meat”:

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Ingredients

• pork meat 300 gr
• sauerkraut 1 tbsp
• fresh cabbage 1/2 small head
• carrots 1 piece
• onion 2 pcs
• paprika 1 tbsp.
• tomato paste 1-2 tsp.
• Bay leaf
• allspice

Preparatory stage: 20 minutes

Cooking time: 90 minutes

After cooking you will receive 6 servings

Recipe author: Anna

Ingredients

• Pork
• Cabbage
• Carrot
• Onion
• Rice
• Salt
• Pepper
• Tomato paste

Bigus is a traditional Polish dish of sauerkraut and meat. There are many options for preparing it, I present one of them.

Cut the meat into pieces. It is better to take pork with fat.

Chop the onions, carrots and shred the cabbage.

Wash the rice well. All our ingredients for bigus are ready.

Fry the meat until golden brown in a well-heated cauldron and add the onion.

Fry the onion until it becomes transparent, add carrots and a spoonful of tomato paste.

Fry for 5-10 minutes. Pepper, salt and pour boiling water so that the water barely covers the meat.

Simmer with the lid closed over low heat for 20 minutes. Add cabbage and mix it with meat. If you have sauerkraut, you can add it, about a handful.

With the lid closed, simmer the cabbage for 30 minutes, add rice, mix everything and continue to simmer for another 15-20 minutes. If all the water has boiled away or there is not enough of it, add boiled water to half the cabbage.

After the dish is ready, let it sit for 15-20 minutes and place it on plates.

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• Long grain rice 2 bags
• White cabbage 400 gr
• Carrot 1 piece
• Tomato 3 pcs
• Onion 1 piece
• Minced meat (pork and beef) 400 gr
• Salt to taste
• Allspice to taste
• Butter for frying
• Greens to taste

• You will need
  : 30-60 minutes
• Geography of the dish
  : Asian
• Main ingredient
  : Long grain rice
• Type of meal
  : Dinner

Boil the rice. I take Indica rice - 2 serving bags. Cook according to package instructions

Meanwhile, prepare the vegetables. Peel the carrots and grate them. Cut the onion into cubes

Chop the cabbage (not very coarsely). Tomato cut into cubes

So everything is ready. Sauté the onion in butter (4-5 minutes is enough). Then add carrots, stir, fry until soft

Add minced meat, salt and pepper, mix well, continue frying until the liquid has evaporated from the minced meat. Next add the tomato, stir, simmer for another 5-7 minutes

The next step is to add the cabbage. Mix everything again and cover the pan with a lid. Simmer until the cabbage is ready. If there is not enough liquid, you can add a little water. I didn’t add it, the cabbage gave juice.

Pour the finished rice into the frying pan, mix everything carefully, let the dish simmer for 5-7 minutes (add more salt if necessary).

Serve sprinkled with herbs. Bon appetit!

Bigus with rice is simple, economical and tasty. This dish is very relevant on fasting days.

History of the dish

The popularity of bigus was brought about by the addiction of the Lithuanian King Vladislav II Jagiello to it. The ruler of Lithuania, and then Poland, spent all his free time hunting.

At the halt, the cooks cut up the game and stewed it in cauldrons with cabbage and spices. Usually what the king likes is widely accepted. This happened with bigus made from fresh cabbage.

Medieval Poland actively traded with Ukraine and Belarus, so the dish first migrated to these lands, and then became part of the diet of Russians and other Europeans.

Perhaps the extraordinary personality of King Vladislav also played a role. He was a prominent political and military figure of his time. During his reign, Lithuania and Poland prospered, which aroused the love and respect of the people, and the dish he adored was prepared on holidays in the homes of his subjects.

Description of preparation:

Bigus is an East Slavic cabbage dish. They cook it with everything - with different types of meat, with sausage, with potatoes. Each housewife has her own cooking secrets. I suggest you try the recipe for making bigus with rice. The dish turns out to be nourishing and tasty, vegetarian. And it’s easy and simple to prepare, see for yourself. 1. Shred the cabbage. You can do it in cubes, you can do it in thin strips - whatever you like. This will not affect the quality of the dish. Sprinkle with a pinch of salt and squeeze lightly. 2. Clean the vegetables. Cut the onion and pepper into cubes, grate the carrots on a coarse grater, finely chop the celery, and chop the garlic finely. 3. Place a frying pan with high sides on the stove over medium heat, add vegetable oil and fry the onions, carrots, celery and garlic. Not long, about 5-7 minutes. 4. Then add cabbage to the vegetables, add about a glass of water, chopped tomato or tomato paste, sugar and spices. Simmer over low heat for about 15 minutes. 5. Wash the rice and add to the vegetables. Salt and mix. Add water so that it completely covers the contents of the pan. Cover with a lid and simmer under low heat until the rice is cooked. Approximately 20-30 minutes. If necessary, add water. Here our dish is ready. Sprinkle with chopped herbs and serve. Agree - the recipe for making bigus with rice is suitable for any housewife.

Use indica or basmati rice. It is sold in bags that you simply put in water and cook for a certain amount of time. This cereal retains its shape, does not get overcooked and turns out very tasty and satisfying.

Useful tips

The tomato paste in the dish under discussion can always be replaced with regular fresh tomatoes. Another great option is tomato juice. It is advisable to choose thick, natural and without added salt. Another interesting substitute for tomato paste is red wine. You need to choose an alcoholic drink. Usually, about 130-150 ml of wine is enough for a dish of half a kilo of sauerkraut.

During cooking, the alcohol should completely evaporate. Bigus can be prepared from sauerkraut in different variations. This is both a classic recipe - which is especially popular among chefs - and many others. For example, with smoked meats, various types of meat, mushrooms, potatoes and other vegetables.

Preparation

First, cook the cereal. Take a pan and fill it with water, add 2 bags of rice and cook for 20 minutes until done.

Meanwhile, take 1 ripe carrot and 1 medium-sized onion. Peel the vegetables and rinse them under running water. Grate the carrots on a medium grater and cut the onion into cubes as finely as possible. Set aside vegetables in a bowl.

Next, take fresh white cabbage and finely chop it, as shown in the step-by-step photo. Then chop 3 ripe tomatoes into cubes using a sharp kitchen knife.

After this, prepare a frying pan and put butter in it. Heat to the desired temperature and sauté the onion until golden brown. Approximate time - 7 minutes. Then add grated ripe carrots to the frying pan along with the onions and mix everything. Fry until the vegetable becomes soft.

After the vegetables are cooked, add the minced meat to the frying pan. Add a little salt and pepper. Mix all ingredients. Continue cooking until excess liquid has evaporated. Next, add the chopped tomato and stir. Simmer for another 5-10 minutes.

When time has passed, add shredded fresh cabbage to the bigus. Stir again. Simmer for 7-10 minutes.

And at the end add the prepared rice porridge. Mix all the ingredients and let the dish simmer for another 5 minutes. If necessary, add salt and pepper to taste.

Place the finished dish on serving plates. Serve hot with herbs. So the delicious and aromatic classic bigus with rice is ready at home! As you can see, preparing a tasty and satisfying dish is not at all difficult. Bon appetit!

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Calorie content of foods possible in the dish

• Onion – 41 kcal/100g
• Green cabbage – 46 kcal/100g
• Fresh frozen green cabbage in packaging – 45 kcal/100g
• Tomatoes – 23 kcal/100g
• Raw wild rice – 353 kcal/100g
• Rice – 344 kcal/100g
• White rice fortified boiled – 109 kcal/100g
• White rice fortified raw – 363 kcal/100g
• White rice, steamed, boiled with long grains – 106 kcal/100g
• White rice, steamed, with long grains, raw – 369 kcal/100g
• Boiled brown rice – 119 kcal/100g
• Raw brown rice – 360 kcal/100g
• Instant dry rice – 374 kcal/100g
• Instant rice, ready to eat – 109 kcal/100g
• Carrots – 33 kcal/100g
• Boiled carrots – 25 kcal/100g
• Dried carrots – 275 kcal/100g
• Peasant unsalted butter – 661 ​​kcal/100g
• Peasant salted butter – 652 kcal/100g
• Amateur unsalted butter – 709 kcal/100g
• Butter 82% – 734 kcal/100g
• Ghee – 869 kcal/100g
• Mixed minced meat – 351 kcal/100g
• Salt – 0 kcal/100g
• Greens – 41 kcal/100g
• Fresh frozen soup greens in packaging – 41 kcal/100g
• Pepper – 26 kcal/100g

Calorie content of foods: Rice, Carrots, Onions, Cabbage, Tomatoes, Butter, Minced meat, Salt, Pepper, Herbs

Comments

Thanks for the recipe, I made it yesterday and it worked out)

I have always made this dish from leftover food - a good option when there is a little bit of everything left, but you need to feed your family, and I didn’t even really know what it was called until my friend told me. I confused the name with hibiscus flower and laughed for a long time, but it’s time to remember and share the recipe.

So, I don’t like it when rice is steamed in dishes to the point of porridge, so I cook it separately.

I pour long grain rice 1 cm high into a microwave-safe glass cup.

I rinse and pour water 1.5-2 cm above the rice, add salt, mix, close the lid and put it in the microwave for 20 minutes at 450 W.

After the microwave beeps, I take out the bowl of rice and open the lid to evaporate excess moisture.

In the second option, pour a glass of rice with 1.5 glasses of cold water, add salt, cook over high heat in a saucepan until it boils, then reduce the heat until it maintains a boil and cook the rice for 20-25 minutes.

While the rice is cooking, spend this time cutting

Peeled onions cut into cubes

Grate the peeled carrots on a coarse grater

Tomato cut into cubes

Having cleared the cabbage from the top leaves, rinse it and cut off part of it, shred it into a thin strip

Place the onion in a hot frying pan with vegetable oil and fry for three minutes.

Add the carrots and fry for another 1-2 minutes.

Lay out the defrosted minced meat, mix well and fry on all sides, at first I keep it under the lid

Add salt, black pepper and your favorite meat spices to taste

After some of the liquid has evaporated, I reduce the heat and add the chopped tomatoes, simmer for 2-3 minutes, maybe covered. At this stage, for lovers of subtle aromas, you can add a chopped clove of garlic.

If tomato paste is used instead of tomatoes, then after light frying it is worth adding a little water.

Add cabbage, salt (but do not pepper, otherwise there will be an unpleasant smell)

mix everything, cover with a lid, simmer for 15-20 minutes, stirring occasionally. Please note that I did not add water anywhere, but if suddenly there was not enough liquid from the vegetables (you missed the moment, so to speak), you can add boiled water, just a little.

The minced meat at this stage is already very tasty, sour and aromatic. The dish can be used on its own or served with mashed potatoes.

But, we add boiled rice to the pan and mix well. If the rice was almost completely cooked, then simmer it for 5 minutes

Place the dish on a plate, sprinkle the rice with lemon and garnish with herbs

Description

Bigus with rice is prepared very simply and quickly at home.

This dish will be slightly different from the usual and familiar bigus, primarily because we will not use sauerkraut in the cooking process. The basis for bigus will be beef, fried with vegetables and stewed with cabbage and rice. This dish will be incredibly satisfying and deep in taste.

You can add sourness to the bigus as you wish: using lemon juice or dried fruits, even a sour apple will create the desired effect.

A step-by-step recipe for preparing a simple bigus with rice is presented below with a photo. Thanks to it, you can easily repeat all the necessary manipulations to create an unusual dish for dinner.

Meat with vegetables is one of the most popular dishes on the menu of any cuisine; it immediately contains all the necessary minerals and vitamins for the body to function. We will first fry the beef and then stew it: this way it will turn out very tender and at the same time tasty.

Let's start preparing bigus with meat, rice and fresh cabbage.

With meat

Bigus from sauerkraut (the classic recipe is published above in the article) can be prepared and more interesting versions of the discussed treat. Tomato paste and pork will be original additions to the main ingredient. Both fatty ribs and leaner cuts of meat are suitable. If the dish is prepared in the summer, you can use fresh tomatoes instead of tomato paste. It’s enough just to remove the skins and grind them with spices.

Composition of ingredients

For the dish you need to take:

As a result, this amount of food produces approximately 5 servings of treats.

Step-by-step cooking process

The cooking process includes several stages:

After the next stirring and sampling, you can serve the dish to the table.

How to serve a dish

When serving, the bigus should be warm. It will be perfectly complemented by any soft bread – both wheat and rye. You can serve soft miniature sesame buns separately.

Cooking steps

To prepare this bigus with rice, select a fresh piece of meat fillet to suit your taste. We will use beef, which we thoroughly wash, remove veins, dry and cut into small cubes. Then heat up a cast-iron cauldron with a small amount of vegetable oil and place sliced ​​meat on its bottom, fry the beef until the first matte crust appears, salt and pepper to taste, add a variety of meat seasonings as desired. Peel and finely chop the onion, add it to the cauldron. Peel the carrots, grate them on a coarse grater and send them after the onions. If desired, remove the skins from the tomatoes, chop them and add them to the meat and vegetables. We wash the pepper, cut it in half, get rid of its entrails, chop the halves and add them to the rest of the ingredients. Level the dish with salt, stir and continue cooking.

When the excess water from the cauldron has evaporated, add finely shredded cabbage to the meat in the amount indicated in the ingredients. Mix the contents of the cauldron.

We wash the rice several times in cold water, then dry it and add it to the meat and vegetables.

Mix the ingredients again until they are evenly distributed among each other.

Fill the cauldron with water at room temperature so that it completely covers all the ingredients and they float in it quite freely. Cook the bigus for another 30-40 minutes until the rice and beef are completely cooked.

We serve the finished dish hot with sauces and fresh wheat bread. Bigus with meat and fresh cabbage rice is ready.

Hello! Today I will share a recipe for making delicious bigus with rice in a slow cooker. As you know, bigus is a traditional dish not only of Polish, but also of Lithuanian, Ukrainian and Belarusian cuisine.

This dish is prepared mainly from cabbage and meat. Moreover, sauerkraut is most often added. Some housewives also prepare bigus from fresh and sauerkraut. In this recipe, this delicious dish is prepared with the addition of rice and white cabbage.

For bigus, boneless meat fillet is taken. Beef, pork or poultry will do. First of all, the meat is fried in a slow cooker. For frying you need to take refined vegetable oil. Sunflower oil is considered the most affordable. There is also a mixture of oils currently available.

Bigus will turn out crumbly if you use long-grain rice for cooking. The cereal should be rinsed well with water to remove starch and dust deposits. The cabbage is added to the bowl last. Instead of tomato paste, you can use pickled tomatoes. Spices can be mixed with warm water, or added separately.

Bigus with rice is a hearty and flavorful dish. Meat with vegetables can be served as a separate dish.

Cooking features

• Bigus is usually prepared from sauerkraut, but it is often supplemented and sometimes replaced with fresh cabbage. The dish also usually includes onions and carrots, and sometimes other vegetables.
• If the cabbage turns out to be too sour, it should be washed or even soaked briefly in cold water before cooking.
• Before cooking, rice is washed until clear water, and sometimes soaked in hot water. The type of cereal does not matter much.
• Rice is added to bigus after the cabbage has softened a little, otherwise it will boil before it is ready.
• When preparing bigus with meat or other similar ingredients, they are first fried with onions and carrots and only then combined with cabbage.

Bigus is considered the main dish, but if it is prepared without adding meat products, it can also serve as a side dish. It goes well with pork and poultry dishes, as well as fish appetizers.

How to cook bigus with rice in a slow cooker

Rinse the meat fillet with water, dry and cut into large pieces.

Connect the multicooker, select the “Frying” option, pour vegetable oil into the bowl. Then add the meat and fry well on all sides.

While the meat is fried, you need to peel the carrots and onions. Grate the carrots into large strips and chop the onion finely. Add prepared vegetables to the meat, stir and fry for 2 minutes.

Remove the skin from the pickled tomatoes and chop the pulp and juice. Pour into the slow cooker, stir.

In a separate container, rinse the rice grains well. Add rice to the main mixture, stir.

Rinse the cabbage with water and chop into strips. Pour the vegetable into the slow cooker.

Now pour hot water, you will need a lot of it, since there is rice. Add salt and black pepper, stir.

Under a closed lid, cook the bigus for 1 hour in the “Stew” program. The result will be a rather thick mass due to the increase in rice.

Serve hot bigus with rice. The result is a tender and nutritious dish for a family dinner. Bon appetit!

The content of the article:

Bigus is a rich Hungarian dish that harmoniously combines the pleasant sourness of sauerkraut with the juiciness of meat and the bright spiciness of spices. Thick bigus in a multicooker simmers evenly in its own juice, which creates the effect of cooking in an oven. For a special taste, the dish needs to brew.

Bigus (or bigos) is a versatile main dish of stewed or smoked meat, sausages, sauerkraut, as well as mushrooms, carrots, prunes and seasonings. A special feature of bigus is the rich aroma and pleasant light sourness of the pickles. The components must be simmered for a long time at medium temperatures so that the meat and cabbage become soft. Cooking in a multicooker simplifies the process, since the device does not require control, maintains a stable temperature and uniform heating of the bowl.

How to cook bigus in a slow cooker

You can prepare bigus in a slow cooker from either fresh or sauerkraut. It is acceptable to combine both types of vegetables to adjust the acidity of the dish. For thickness and satiety, the classic recipe includes pork. If desired, the meat can be replaced with chicken or smoked meats. Recipes with mushrooms or beans are suitable for vegetarians.

Vegetables need to be fried with meat or sausages, add cabbage with tomatoes and mushrooms if desired. Season the dish to taste and simmer in the “Baking” or “Stewing” mode with broth. It is better to serve bigus warm or chilled; according to tradition, it is better to let the dish brew and present it the next day after preparation.

Classic dish recipe

Bigus from sauerkraut (the classic recipe can be studied in this article) bigus can be prepared in the simplest and fastest way. It is considered the most common. In the classic version, the treat is obtained with a calorie content of approximately 34 kcal per 100 g.

Ratio of BJU dish:

Classic bigus in a slow cooker

A classic bigus with an authentic taste, when cooked in a slow cooker, retains meat aromas and juices due to the long-term simmering of the components at a low temperature under a hermetically sealed lid.

Ingredients:

• 400 g pork shoulder;
• 1.5 pcs. Luke;
• 1 juicy carrot;
• 500 g sauerkraut;
• 500 g fresh cabbage;
• 50 ml cold pressed oil;
• incomplete art. l. tomato paste;
• 250 ml of drinking water;
• optional black pepper and fine salt.

Cooking method:

1. Peel the pork from films and excess fat, chop the flesh into cubes or oblong bars.
2. Chop the onion into thin feathers, and grate the carrots with a fine grater.
3. Fry vegetables and meat with a small amount of oil in the multicooker bowl, activating the “Frying” option.
4. Add salt and season the roast to your liking.
5. Add tomato paste and add filtered water.
6. Mix the ingredients and simmer for half an hour on the “Stew” function.
7. Place pickled cabbage and fresh cabbage cut into thin strips into a bowl.
8. Simmer the dish for 40 minutes, let it brew for 20-30 minutes.

Serve the treat in a pot; with bigus, offer salted tomatoes, canned watermelons or fresh salads.

Bigus with sausages in a slow cooker

Rich bigus with delicious sausages, cooked in a slow cooker, has a pleasant smoky smell, satiety and ease of preparation.

Ingredients:

• 500 g ham;
• 200 smoked hunting sausages;
• 500 g raw cabbage;
• 500 g sauerkraut;
• juicy carrots;
• 2 medium onion heads;
• 2 peppercorns;
• ½ tsp. ground pepper in a mill;
• optional salt;
• 1 tbsp. l. spice mix for pork;
• 3 tbsp. l. oils

Cooking method:

1. Rinse and dry high-quality medium-fat pork.
2. Grind the pulp into 3 cm pieces.
3. Fry the sliced ​​meat in oil with the “Fry” option turned on until golden brown, about 15 minutes.
4. Cut the carrots into long cubes, chop the onion into thin feathers.
5. Place the carrots and onions into the multicooker bowl with the meat and simmer for 10 minutes, stirring, until soft.
6. Pour boiling water over the components so that the liquid completely covers the meat, add salt, add ground pepper and peppercorns, as well as a mixture of spices.
7. Activate the “Extinguishing” mode and set the time to 30 minutes.
8. Chop fresh cabbage thinly, and discard sauerkraut in a colander to drain excess salty liquid.
9. Place both types of cabbage in a bowl, stir and extend the “Stew” function for 1 hour.
10. Add smoked sausages cut into pieces into the bigus, adjust the dish according to salt and seasonings.
11. Cook covered for another 1 hour.

Leave the prepared dish for half an hour, then place the bigus in a deep plate. Serve pickles, pickled mushrooms and homemade porous bread separately.

Bigus with rice in a slow cooker

A hearty bigus with rice and fatty pork simmers for a long time in a slow cooker, causing the components to exchange juices, the sauce turns out thick and rich, the meat is divided into fibers, and the cabbage does not lose its shape.

Ingredients:

• 500 g fatty pork neck;
• onion and carrot;
• 2 tbsp. l. second-press oils;
• 1.5 kg of sauerkraut;
• 200 g fresh cabbage;
• half a glass of long uncooked rice;
• 2 cloves of garlic;
• 1 glass of filtered water;
• ½ tsp. fine salt;
• 1 laurel leaf;
• 1 tsp. crushed pepper.

Cooking method:

1. Fry the meat, cut into portions, in oil for 7 minutes with the “Frying” program turned on.
2. Stir as you go so that the slices brown.
3. Peel the vegetables, chop the carrots into strips, and chop the onion into cubes.
4. Place the vegetables in the slow cooker and continue frying for 7 minutes.
5. Rinse the rice 4-5 times with running water to remove the gluten.
6. Add rice to the pork and extend the “Frying” program for another 5 minutes.
7. Wash and squeeze the sauerkraut, mix with chopped fresh cabbage.
8. Place the cabbage in a bowl, add salt and pepper.
9. Activate the “Soup” mode and let the bigus boil.
10. After boiling, change the “Stew” program and leave the dish for 30 minutes.
11. Let the dish sit on the “Reheat” option for about half an hour.

Offer bigus with boiled potatoes, pickled zucchini or crispy cucumber salad.

With potato

Bigus from sauerkraut (the classic recipe suggests preparing a treat that is more like a side dish than a main dish) can be varied with potatoes and meat. Pork also fits perfectly into Bigus as an alternative recipe. Additionally, lard will also be used. It must also be pork.

Composition of ingredients

For the dish you need to take:

Step-by-step cooking process

The cooking process includes several stages:

Before serving, place the treats on plates and garnish with fresh herbs.

How to serve a dish

It’s delicious to try ready-made bigus with homemade pickles. For example, serve it separately with pickled tomatoes, cucumbers and garlic. Bread will complement the meal deliciously.

Bigus with chicken in a slow cooker

The beauty of the bigus is that it can be assembled from available components. Only cabbage is unchanged, and any meat products are acceptable. Bigus with chicken turns out light and satisfying in a slow cooker, and the spices highlight the meat and enhance its taste.

Ingredients:

• 700 g small cabbage forks;
• 400 g chicken fillet;
• 1 onion;
• 1 meaty tomato;
• 1 juicy carrot;
• 3-4 tbsp. l. oils for frying;
• according to taste preferences, ground pepper and salt;
• 250 g glass of drinking water.

Cooking method:

1. Wash the breast, remove bones and skin. Cut the pulp into cubes and lightly sprinkle the chicken with seasonings.
2. Set the “Baking” or “Frying” function, pour oil into the bowl, add chopped rice.
3. Add seasoned chicken pieces and brown for 5 minutes.
4. Rub the carrots with a coarse grater and place in a bowl.
5. Chop the cabbage into thin strips without the stalk, rinse with salt with your hands to release the juice.
6. Place the cabbage in a bowl, add the skinless tomato, diced.
7. The dish can be seasoned to taste with spices: suneli hops, Provençal herbs and basil.
8. Pour the ingredients with water, leave on the “Stew” option for 2 hours.

At your discretion, bigus can be varied with smoked meats, sausages or fried bacon. Present a dish with garlic dumplings and pickles.

Bigus with beef in a slow cooker

A nutritious dish of soft cabbage, vegetables and rich, fibrous beef, it cooks to a satisfying roast texture that retains its shape, flavor and aroma.

Ingredients:

• 600 g fresh cabbage;
• 400 g fresh beef;
• 2 medium onion heads;
• 1 juicy carrot;
• 200 g of fleshy bell pepper;
• 2 tbsp. l. concentrated tomato paste;
• season with salt at your discretion;
• 4-5 tbsp. l. oils;
• 100 ml of water from the filter.

Cooking method:

1. Wash fresh lean beef and pat dry with napkins.
2. Cut the meat into long thin strips or small cubes.
3. Fresh cabbage was taken with the top leaves cut into small pieces.
4. Chop the pepper and carrots into strips, divide the onion into feathers.
5. Dilute the tomato paste with water from the filter.
6. Pour oil into the multicooker bowl, pour in the oil and fry the meat in it using the “Fry” mode until golden brown for 10 minutes.
7. Add chopped carrots and onions and continue frying for 5 minutes.
8. Add pepper and leave ingredients for another 5 minutes.
9. Add chopped cabbage, as well as salt and spices.
10. Pour the ingredients with diluted tomato paste, activate the “Stew” mode and cook for 1 hour.
11. Leave the bigus for 30 minutes with the heating on.

You can serve bigus with beef, cooked in a slow cooker, without a side dish, and for satiety, you can complement the treat with fluffy mashed potatoes or boiled spicy rice.

Bigus of fresh cabbage with beef and potatoes

Compound:

• beef (pulp) – 0.6 kg;
• lard – 0.2 kg;
• potatoes – 1 kg;
• onions – 150 g;
• carrots – 150 g;
• fresh cabbage – 0.5 kg;
• garlic – 2 cloves;
• salt, pepper - to taste;
• sugar – 5 g;
• allspice – 5 pcs.;
• bay leaf – 2 pcs.;
• apple cider vinegar (6 percent) – 5 ml;
• water – 0.2 l.

Cooking method:

• Wash the beef and lard well. Cut the lard into small pieces, beef into larger cubes (about 1.5 cm each).
• Place lard in a frying pan and put on fire. When the fat begins to render from the lard, add the beef to the pan. Fry until golden brown over medium heat.
• Peel a large onion, cut into small pieces and add to the pan with the meat. Fry with it for 5 minutes.
• After washing the cabbage and clearing it of limp leaves, chop it into small strips.
• Grate the peeled carrots on a coarse grater.
• Peel the potatoes and cut into cubes approximately the same size as the meat.
• Mix vinegar with sugar and salt. Dilute with water.
• Crush the garlic and add to the water and vinegar, stir.
• Place cabbage in a cauldron or thick-walled pan, mix it with carrots, pour in half a glass of water and simmer for 10 minutes.
• Add potatoes and meat to the cabbage. Stir. Add remaining water and seasonings. Lightly salt if necessary. Stir and continue cooking over low heat, covered, for 30 minutes.

Bigus prepared according to this recipe turns out to be very satisfying. It will be even tastier if you let it sit for a while after cooking.